Strawberry cheesecake cookies are an easy recipe to make because they are made with a strawberry cake mix! They only take about 5 minutes to mix together and all that’s left is baking them!
Adding cream cheese makes strawberry cookies thick and chewy! I love adding white chocolate chips!
This strawberry cheesecake cookies recipe was originally published in 2017. The post has been updated to include tips to make sure they turn out perfectly every single time and new images. I’ve added additional chilling time so they cookie dough won’t be as sticky and will be easier to work with. Other than that, the recipe stayed the same!
Most of the time I’m creating recipes from pantry ingredients I always have on hand. If you haven’t ever really been into food storage start with cake mixes!
Of course, you can use them and just a few other ingredients to whip up a cake. Or, you can get creative with them and make strawberry poke cake, cake mix banana bread, or use them to make rhubarb cobbler.
But, boxed cake mixes are also great for making cookies! Strawberry cake mix cookies are easy because the boxed mix already has the dry ingredients all ready to go! It’s a fantastic time saver!
Why This Recipe Works:
First, strawberry cream cheese cookies are delicious! They’re thick, chewy, and that strawberry cake mix gives packs these cookies with flavor!
Adding cream cheese to cookies makes them soft and chewy and gives them a bit of a tangy flavor! Cream cheese balances all the sweetness of the cheesecake cookies!
Cake mix cookie recipes are EASY! These strawberry cookies only have 4 ingredients and take about 20 minutes to whip up!
Ingredients:
All you need is 4 simple ingredients! I’m also going to give you ideas for add-ins! Or, you can doll this strawberry cookies recipe up for holidays like Valentine’s Day
Cake Mix: You can use any brand you love! Duncan Hines, Pillsbury, Betty Crocker, your favorite store brand…anything goes! Don’t worry about gathering all the ingredients listed on the back of the boxed cake mix. Every brand of cake mix is a little different color pink.
Cream Cheese: Use regular full-fat cream cheese. Using reduced-fat cream cheese will make the cookies flat because it has a different fat content and moisture content.
Butter: I use real butter because my family owns and dairy farm and I think it’s the only way to go! Plus, it tastes better! You can use salted or unsalted.
Egg: One whole egg. This one is pretty straightforward!
Powdered Sugar: This step is optional, but you can roll the cookie dough in powdered sugar before baking them.
Add-ins: I love strawberry cookies with white chocolate chips! Milk chocolate or semi-sweet chocolate chips makes them taste like chocolate-covered strawberries! Adding chopped walnuts gives the cookies a nice crunch!
Extras: It’s fun to roll strawberry cheesecake cookies in sprinkles before baking them! You can use any holiday-themed sprinkles.
How to make Cheesecake Cookies:
Since this strawberry cheesecake cookies recipe begins with a cake mix it’s extra easy to make! Let’s walk through the steps!
Step 1: Using an electric mixer, beat room-temperature cream cheese and butter together until fluffy. This takes about 2 minutes.
Step 2: Add an egg and beat until fluffy.
Step 3: Add cake mix and mix until combined. Stir in chocolate chips.
Step 4: Chill the cookie dough for 60 minutes. See the note below to speed up cookie dough chilling.
Step 5: Preheat oven to 350 degrees F.
Step 6: Scoop cookies and roll them into 1 1/2-inch balls. Roll the cookie dough balls in powdered sugar (this step is optional). Set cookies on a parchment paper lined, or lightly greased baking sheet.
Step 7: Bake cheesecake cookies for 10-12 minutes. Be careful to not overbake the cookies. The centers should still be a little bit wiggly. Let rest on the cookie sheet for a few minutes and the cookies remove to a wire rack to finish cooling.
How to get cream cheese to room temperature.
It’s really important to use room temperature cream cheese or else the cookie dough will be lumpy.
Counter top: Let the cream cheese sit at room temperature on the counter top for at least 30 minutes or until softened. This is my favorite method if I’m planning ahead.
Microwave: Remove the cream cheese from the foil wrapper and set on a microwave safe plate. Heat in the microwave for 20 seconds, repeat if needed, until cream cheese is soft but not warm.
FAQs and Tips:
Be sure to cool cookies before storing them. They can be kept in an airtight container at room temperature for up to three days. Strawberry cheesecake cookies freeze well too. They’ll keep in an airtight container in the freezer for up to 3 months.
Yes! Scoop the cookies into balls. Freeze on a cookie sheet. Once the cookie dough balls are completely frozen remove them from the sheet and store them in an airtight container in the freezer for up to three months.
Adding cream cheese to cookies makes them soft and thick because you’re adding extra fat to the cookies.
Sometimes I roll the cookie dough balls in chocolate chips to make sure they have plenty of chocolate chips on top of the baked cookies. It’s optional! If you don’t the tops of the cookies will have a pretty crackled gooey butter cookie look!
Chilling strawberry cheesecake cookies is important because it helps keep the cookies from spreading too much. Thicker cookies stay softer than thin cookies! This cookie dough is really sticky if it’s doesn’t chill long enough.
If you don’t have 60 minutes to chill the cookie dough you can use my speed chilling method. Scoop cookie dough into balls and set in the freezer for about 15 minutes. The cookies should be firm. Roll the cookie dough balls until smooth and then roll in powdered sugar. Bake as directed!
More Strawberry Recipes:
- Strawberry Poke Cake
- Strawberry Sangria (Virgin)
- Strawberry Salad Dressing (Insanely delicious)
- Strawberry Milkshake
- Strawberry Cheesecake Smoothie
- 25 Easy Strawberry Recipes
Other Cake Mix Cookie Recipes:
Here are a few other cake mix cookie recipes! My family goes back to these recipes over and over again because they are so easy and everyone loves them! Be sure to check out all my easy cookie recipes!
- Butterscotch Cake Mix Bar Cookies – Made with white cake mix
- Homemade Mint Oreos – Classic mint chocolate flavor
- Red Velvet Cake Mix Cookies – gooey bar cookies
- Homemade Carrot Cake Oreos – with cream cheese frosting
- Carrot Cake Cheesecake Cookies– so fun for Easter
- Chocolate Mint Cookies – made with a chocolate cake mix
Strawberry Cheesecake Cookies
Equipment
- Baking Sheet
Ingredients
- 8 ounces cream cheese room temperature
- 1/2 cup butter room temperature
- 1 whole egg
- 1 cup white chocolate chips
- 15 ounce box strawberry cake mix
- 1/4 cup powdered sugar optional
- 1/8 cup Valentines sprinkles optional
Instructions
- Using an electric mixer, beat cream cheese and butter together until smooth and fluffy. Add egg and mix again.
- Add dry cake mix and mix until combined. Stir in chocolate chips.
- Chill cookie dough in the refrigerator for 60 minutes. Or, scoop cookies and drop them on a parchment lined cookie sheet. Freeze for 15 minutes. The cookie dough should be firm and not sticky.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or lightly grease.
- Scoop cookies into 1 ½ inch balls. Roll until smooth. Roll in powdered sugar and then in sprinkles if desired.
- Place cookie balls onto the prepared cookie sheet.
- Bake for 10-12 minutes. Cool on baking sheet for 2 minutes before removing to cooling rack.
Sherry says
I baked that for 10 minutes and there still super gooey
Amy Engberson says
I’m getting some feedback from a few people saying they needed to bake these cookies for 10-12 minutes. 10 minutes is just about right for my oven. I’m going to edit the recipe to increase the baking time. Thanks for letting me know!
Brianna says
I have no blue ribbons in baking but my kids enjoy these cookies a lot. My son gave some to his teacher and his teacher messaged me to see if he could have thevrecipe because he loved them so much!
Amy Engberson says
That’s what I love about these cookies! They’re so easy to make! I also love that your son gave his teacher cookies!
GABBBY says
I AM A WELL KNOWN AND BLUE RIBBON BAKER AND I MADE THESE COOKIES AND WAS VERY DISAPPOINTED WITH THEM. THEY WERE TASTELESS, SOFT AND STICKY. THE POWDERED SUGAR SOAKED UP THE BUTTER AFTER BEING BAKED AND MADE THEM GREASY. COOKIES MADE WITH CREAM CHEESE ARE USUALLY TASTELESS.
Amy Engberson says
Congratulations on your baking ribbons! How fun! It sounds like you’re not a fan of cookie recipes that include cream cheese. Perhaps you’d enjoy some of my other cookie recipes that don’t include cream cheese as an ingredient!
Leah says
I’m making cookies to mail to my grandkids.
Will this be safe to mail since it has cream cheese or do they need to be kept in the refrigerator?
Amy Engberson says
I’m sorry Leah! I’ve been out of town and am slow responding to you. I think these cookies would be just fine to mail. Although I do store them in the fridge sometimes, most of the time I leave them at room temperature. They don’t last very long at my house though!
Vicki says
What adjustments are needed if you don’t use 1 cup of chips?
Amy Engberson says
To tell you the truth I’ve never left the chocolate chips out! I assume you could leave them out and it would be just fine. You could also substitute something else for chocolate chips. Maybe chopped walnuts or dried strawberries?
Vicki says
I left them out and added nothing additional. They required longer to cook but were good.
Amy Engberson says
That’s good to know. I’m glad you liked them!
Sai says
Can you store the batter if you don’t want to make all the cookies at once? If so how many days until it loses freshness.
Amy Engberson says
I’ve never tried storing the cookie dough before baking the cookies. I think you could probably store them in the fridge for up to 24 hours. Or you could shape them into balls and freeze them for up to three months. You’ll need to let them thaw before baking and you might need to increase the baking time just a little bit. Hopefully, that helps!
Mary Beth says
In the picture, it looks like white chocolate chips.
Amy Engberson says
Yes! I divided the batch in half and used white chocolate chips for part of the cookies and semi-sweet for the other half. I like both of them equally. Feel free to use either, or both!
Cheryl says
Where do you get a strawberry cake mix in Canada?
Amy Engberson says
I actually live in the United States so I’m not familiar with grocery stores in Canada. Here’s an Amazon link to the strawberry cake mixes I use although I don’t ever pay more than $2.50 for one box of cake mix. https://amzn.to/3sjWDXH I hope you can find them because these cookies are divine!